• Preheat the oven to 400ºF.

Cook the noodles:

• Bring a large pot of salted water to a boil. Once boiling, add the egg noodles and cook until al dente. Drain and rinse and transfer to a bowl. Drizzle with 1 teaspoon extra virgin olive oil and toss to coat.

Prepare the cream base:

• In a bowl, combine the heavy cream, sour cream, mustards, and salt and pepper and whisk to combine. Chill until ready to use.

Prepare the chicken:

• Pat the chicken dry and season with salt and pepper.
• In an oven-safe skillet, heat the 2 tablespoons vegetable oil on medium-high until very hot. Add the chicken and cook for 3-5 minutes per side until very well-browned.
• Transfer to the oven and bake until an instant-read thermometer reaches 165ºF, about 8-10 minutes longer. Carefully remove the skillet from the oven and transfer it back to the stove. Transfer the chicken breasts to a plate and keep warm.

Cook the mushrooms:

• Turn the heat on the skillet back to medium-high and add the mushrooms. Season with salt and pepper. Cook, stirring frequently, for 8-10 minutes until well browned. Add the shallot and garlic and cook an additional 2-3 minutes until softened and fragrant.

Prepare the sauce:

• Add the chicken stock to the skillet and scrape up any browned bits stuck to the bottom. Bring to a boil and cook for 5-6 minutes until reduced slightly. Add the cream base and whisk to incorporate. Add all but a pinch of the fresh herbs and stir to combine. Taste and season with salt and pepper. Reduce heat to low and simmer for 10 minutes to allow the sauce to thicken.

Finish the dish:

• After the sauce has simmered, add the noodles and toss to coat and cook for 1-2 minutes more to warm the noodles back up.

To serve:

• Slice the chicken breasts on an angle and divide the noodles and mushrooms between bowls. Arrange the sliced chicken on top of the noodles and serve with the reserved herbs. Enjoy!